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Place beetroot on a baking tray with a squeeze of lemon and thyme. Bake in preheated oven at 180°C for 15-20 mins until tender.
In a large skillet, heat the olive oil and stir-fry the spring onion and garlic.
Add the cooked quinoa, add the MAGGI® Chicken Stock and pepper. Remove from heat.
Add the balsamic vinegar and mix well.
In mini jars, layer 3 tablespoon of quinoa mixture, then a layer of beetroots, then feta cheese and finish with fresh arugula leaves.
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